Method for producing yeast extract with enhanced color odor and taste

The present invention relates to a method for preparing a yeast extract with enhanced color, yeast odor and palatable taste. In the present invention, instead of a method of heat treating and hydrolyzing a conventional yeast culture medium, only insoluble residues are separated by centrifugation aft...

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Bibliographische Detailangaben
Hauptverfasser:	PARK YONG HAHK, HURH BYUNG SERK, KIM MUN SEOK, HONG JISUN, JI JUNG HWAN, LEE DAE HEE, JEON MYUNG HEE, JUNG DAUN, PARK JUNG HEE
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a method for preparing a yeast extract with enhanced color, yeast odor and palatable taste. In the present invention, instead of a method of heat treating and hydrolyzing a conventional yeast culture medium, only insoluble residues are separated by centrifugation after heat treatment and enzymatically treated under controlled condition, thereby providing a yeast extract having a high content of the peptide and having improved the unique color, yeast odor and strong palatable taste that the yeast extract has. 본 발명은 색상, 효모취 및 감칠맛이 개선된 효모 추출물의 제조방법에 관한 것으로, 종래 효모 배양액을 열처리하고 가수분해하는 방법 대신에, 열처리 후 원심분리를 통해 불용성 잔사만을 분리하고 제어된 조건으로 효소처리함으로써, 펩타이드의 함량이 높으면서 효모 추출물이 갖고 있는 특유의 색과 효모취 및 강한 감칠맛을 개선한 효모 추출물을 제공할 수 있다.